A Comparison of Thermal Processing, Freeze Drying and Forward Osmosis for the Downstream Processing of Anthocyanin from Rose Petals
Author:
Affiliation:
1. Department of Food Engineering; Central Food Technological Research Institute; Mysore- 570 020 India
2. A constituent laboratory of Council of Scientific and Industrial Research, Academy of Scientific and Innovative Research; New Delhi India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12714/fullpdf
Reference22 articles.
1. Anthocyanins from Hibiscus sabdariffa, Melastoma malabathricum and Ipomoea batatas and its colour properties;Aishah;Int Food Res J.,2013
2. Microwave-assisted extraction of betalains from red beet (Beta vulgaris);Cardoso-Ugarte;LWT - Food Sci Technol.,2014
3. Influence of concentration polarization on flux behavior in forward osmosis during desalination using ammonium bicarbonate;Chanukya;Desalination.,2013
4. The effects of different freeze drying processes on the moisture content, colour and physical strength of roses and carnations;Chen;Sci Hortic.,2000
5. Colour evaluation of freeze-dried roselle extract as a natural food colourant in a model system of a drink;Duangmal;LWT - Food Sci Technol.,2008
Cited by 24 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Optimal synergy between FO membrane and draw solute for high-efficient fruit juice concentration and simultaneous fruiter fertigation;Chemical Engineering Journal;2024-05
2. A comprehensive review on the recent advances in membrane-based processes for fruit juice concentration;Food and Bioproducts Processing;2024-05
3. Osmotic microbial fuel cell as an energy self-sufficient wastewater treatment;Emerging Trends and Advances in Microbial Electrochemical Technologies;2024
4. Rosa;Edible Flowers;2024
5. Bioactive compounds, nanoparticles synthesis, health benefits and potential utilization of edible flowers for the development of functional dairy products: a review;Journal of Food Science and Technology;2023-09-28
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3